Eggplant Caprese
2 servings
10 minutes
Eggplant Caprese is an original interpretation of the classic Italian salad. In this author’s recipe, traditional tomatoes, mozzarella, and basil are complemented by tender fried eggplants that give the dish a velvety texture and rich flavor. Mustard oil adds a spicy note, while balsamic sauce finishes the harmony of ingredients with a light acidity. This salad can be served as an exquisite appetizer or a light dish, enjoying its balanced flavors and aromas. Eggplant Caprese is perfect for a summer dinner, romantic evening, or gastronomic experiment with favorite ingredients. Its aesthetic presentation makes it a decoration for any table, attracting attention with its rich color palette and freshness of ingredients.
1
Slice the eggplant into rounds: 2 of them about 1 cm thick, the other two thin (about 3 mm).
- Eggplant: 0.5 piece
2
Slice the mozzarella into about 8 mm thick slices. Pepper and salt a little.
- Mozzarella cheese: 3 pieces
- Ground black pepper: to taste
- Sea salt: to taste
3
Heat mustard oil in a pan and add a pinch of coarse salt.
- Mustard oil: 2 tablespoons
- Coarse sea salt: pinch
4
Fry the eggplant on both sides until golden.
- Eggplant: 0.5 piece
5
Slice the tomato into rounds about 8 mm thick. Add salt.
- Tomatoes: 0.3 piece
- Sea salt: to taste
6
Place mozzarella on a thin slice of eggplant.
- Mozzarella cheese: 3 pieces
7
Then the tomato.
- Tomatoes: 0.3 piece
8
Add arugula leaves on top.
- Rocket (arugula): 0.5 bunch
9
Then place a thick slice of eggplant and repeat the last 3 steps. Cover with a thin slice of eggplant.
- Eggplant: 0.5 piece
10
Season with balsamic sauce.
- Balsamic glaze: 1 tablespoon
11
Serve with a basil leaf.
- Green basil leaves: 1 piece